Braised Short Ribs with Creamy Parmesan Polenta

January 12, 2016

Here is my newest creation of Braised Short Ribs with Creamy Parmesan Polenta. Mashed potatoes would work just as well if you are not a polenta fan. My normal recipe has a more Italian flair, but this time I add my homemade Kick’n BBQ sauce that has an Asian flavor and it turned out great.

Ingredients:

6 to 12 Short Ribs

2 Carrots, chopped

1 small package of grape tomatoes

2 to 3 celery sticks, chopped

1/2 onion, chopped

2 to 3 cloves of garlic

1 (32 oz.) can of whole tomatoes

3 tablepoons flour

1 small can of tomato paste

2 to 3 cups beef broth

1 bottle of your favorite full-bodied red wine

2 sprigs of fresh rosemary

2 sprigs of fresh thyme

1 to 1/2 jar of Sheri’s Kick’n BBQ Sauce which has an Asian flavor to it (see recipe below) This is optional of course!

Directions:

Salt and pepper the short ribs. In a large skillet or frying pan lightly coat the bottom with some olive oil, then place the short ribs in the pan and brown all side (approximately 5 to 8 minutes). Once done, set aside.

In a large pot that has a lit, put 2 to 4 tablespoons of olive oil in pan and then add the onions, carrots, grape tomatoes, celery and garlic.

Cook vegetables for approximately 5 minutes or until onions are showing translucent to mix the flavors together.

Add the flour and tomato paste with a little bit of the broth liquid so that it doesn’t burn the bottom of your pan.

Once the flour and tomato paste coat the vegetables, add the rest of the broth, whole tomatoes, and the wine.

Place the short ribs back in pot, put the lid on and place in a pre-heated over at 350.

Cook for approximately 1.5 to 2 hours (or until ribs are tender and falling off the bone).

Serve with polenta. There are a number of different brands in a box or package. Make sure the buy the kind that you slow cook in a double broiler or a rice cooker. It usually takes 25 minutes. Just follow the recipe on the package. After the polenta is done, add salt, pepper, butter and 1 cup of Parmesan cheese. The next day the polenta will be hard like you see in the polenta tubes in the store. Just add more butter, broth and/or cheese to make it creamy again.

Sheri’s Kick Ass BBQ Sauce Recipe

50 oz. ketchup

4 to 6 tablespoons Worcestershire sauce

3 tablespoons dried mustard

1/2 cup finely chopped fresh ginger

1/2 tablespoon cayanne peppeer

1/2 to 1 tablespoon chili flakes

2 to 3 tablespoons of your favorite hot sauce

1 tablespoon onion powder

2 to 4 tablespoons chili powder (I like ancho chili powder best)

1 tablespoon minced garlic

1 cup dark brown sugar

1 tablespoon white pepper

kosher salt to taste

Directions for BBQ Sauce: Combine ingredients into a large pot. Bring to a boil then simmer for 50-60 minutes. Let sit, and then put in glass containers to store in the refrigerator. Note: this recipe makes enough to put in approximately 3 to 6 large mason jars. If you want an easier way to make the Braised Short ribs that have a more Asian flavor, skip the ketchup and Worcestershire sauce, then just and add the other ingredients to the sauce above (of course skip duplicate ingredients).